optional for gravey- 2 tbs flour and warm water (I use water from boiling potatoes to make mash potatoes)
Serving Size: 1 (432) g
Servings Per Recipe:4
Calories from Fat 178 g32 %
Total Fat 19.9 g30 %
Saturated Fat 7.9 g39 %
Cholesterol 216.4 mg 72 %
Sodium 2297.5 mg 95 %
Total Carbohydrate4.5 g 1 %
Dietary Fiber 0.6 g2 %
Sugars 1.4 g5 %
Protein 78.5 g 157 %
Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
Remove from the oven. Cover the roast with the foil and then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
When the roast is finished, remove it and set it on a cutting board to rest (cover with foil). Transfer any drippings from the roast into a saucepan – or just use the roasting pan -, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.